eCook Meal
TROPICAL SPICED HALLOUMI
with charred pineapple & brown basmati rice
Get that sizzling crunch with golden halloumi, spiced with NOMU coffee rub. Top it off with nutty rice, grilled pineapple, and tomato and jalapeño salsa – the stuff summery dinner dreams are made of.
Serving guide
Choose your portion size.
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
READY YOUR RICE
Rinse the rice and place in a pot. Submerge in 250ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes. When the rice is cooked, drain if necessary. Add the black beans and stir into the rice to heat through.
SALSA TIME
Place the diced onion, chopped jalapeños, and quartered tomatoes in a bowl. Add in three-quarters of the chopped coriander, a squeeze of Lemon juice, and a drizzle of olive oil. Toss together and season to taste. Set aside for serving.
CHAR THE PINEAPPLE
Place a pan over a high heat with a drizzle of oil. When hot, fry the pineapple rings for 1-2 minutes per side until charred. Remove from the pan on completion and set aside.
SAUTÉ THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning to taste. Use your hands to gently massage the kale until soft and coated in oil. Wipe down the pan if necessary, and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Return to the bowl, cover with a plate to keep warm, and set aside for serving.
CRISPY FRIED Halloumi
Combine the Coffee Rub with 2 tsp of oil and coat the Halloumi slices. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove from the pan and set aside to drain on some paper towel. Roughly slice into bite-size pieces.
PLATE UP
Dish up a warm bowl of rice and beans and top with the Kale, charred pineapple, jalapenõ salsa, and spiced Halloumi. Garnish with the remaining chopped coriander and a lemon wedge. Enjoy, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
READY YOUR RICE
Rinse the rice and place in a pot. Submerge in 500ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes. When the rice is cooked, drain if necessary. Add the black beans and stir into the rice to heat through.
SALSA TIME
Place the diced onion, chopped jalapeños, and quartered tomatoes in a bowl. Add in three-quarters of the chopped coriander, a squeeze of Lemon juice, and a drizzle of olive oil. Toss together and season to taste. Set aside for serving.
CHAR THE PINEAPPLE
Place a pan over a high heat with a drizzle of oil. When hot, fry the pineapple rings for 1-2 minutes per side until charred. Remove from the pan on completion and set aside.
SAUTÉ THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning to taste. Use your hands to gently massage the kale until soft and coated in oil. Wipe down the pan if necessary, and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Return to the bowl, cover with a plate to keep warm, and set aside for serving.
CRISPY FRIED Halloumi
Combine the Coffee Rub with 1 tbsp of oil and coat the Halloumi slices. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove from the pan and set aside to drain on some paper towel. Roughly slice into bite-size pieces.
PLATE UP
Dish up a warm bowl of rice and beans and top with the Kale, charred pineapple, jalapenõ salsa, and spiced Halloumi. Garnish with the remaining chopped coriander and a lemon wedge. Enjoy, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
READY YOUR RICE
Rinse the rice and place in a pot. Submerge in 500ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes. When the rice is cooked, drain if necessary. Add the black beans and stir into the rice to heat through.
SALSA TIME
Place the diced onion, chopped jalapeños, and quartered tomatoes in a bowl. Add in three-quarters of the chopped coriander, a squeeze of Lemon juice, and a drizzle of olive oil. Toss together and season to taste. Set aside for serving.
CHAR THE PINEAPPLE
Place a pan over a high heat with a drizzle of oil. When hot, fry the pineapple rings for 1-2 minutes per side until charred. Remove from the pan on completion and set aside.
SAUTÉ THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning to taste. Use your hands to gently massage the kale until soft and coated in oil. Wipe down the pan if necessary, and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Return to the bowl, cover with a plate to keep warm, and set aside for serving.
CRISPY FRIED Halloumi
Combine the Coffee Rub with 1 tbsp of oil and coat the Halloumi slices. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove from the pan and set aside to drain on some paper towel. Roughly slice into bite-size pieces.
PLATE UP
Dish up a warm bowl of rice and beans and top with the Kale, charred pineapple, jalapenõ salsa, and spiced Halloumi. Garnish with the remaining chopped coriander and a lemon wedge. Enjoy, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
READY YOUR RICE
Rinse the rice and place in a pot. Submerge in 1L of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes. When the rice is cooked, drain if necessary. Add the black beans and stir into the rice to heat through.
SALSA TIME
Place the diced onion, chopped jalapeños, and quartered tomatoes in a bowl. Add in three-quarters of the chopped coriander, a squeeze of Lemon juice, and a drizzle of olive oil. Toss together and season to taste. Set aside for serving.
CHAR THE PINEAPPLE
Place a pan over a high heat with a drizzle of oil. When hot, fry the pineapple rings for 1-2 minutes per side until charred. Remove from the pan on completion and set aside.
SAUTÉ THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning to taste. Use your hands to gently massage the kale until soft and coated in oil. Wipe down the pan if necessary, and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Return to the bowl, cover with a plate to keep warm, and set aside for serving.
CRISPY FRIED Halloumi
Combine the Coffee Rub with 2 tbsp of oil and coat the Halloumi slices. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove from the pan and set aside to drain on some paper towel. Roughly slice into bite-size pieces.
PLATE UP
Dish up a warm bowl of rice and beans and top with the Kale, charred pineapple, jalapenõ salsa, and spiced Halloumi. Garnish with the remaining chopped coriander and a lemon wedge. Enjoy, Chef!
Shopping
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Frequently Asked Questions
What is the preparation time for TROPICAL SPICED HALLOUMI?
The preparation time for TROPICAL SPICED HALLOUMI with charred pineapple & brown basmati rice is between 15 and 25 minutes.
What is the total time required to make TROPICAL SPICED HALLOUMI with charred pineapple & brown basmati rice?
The total time required to make TROPICAL SPICED HALLOUMI with charred pineapple & brown basmati rice is between 35 and 55 minutes.
How many servings does TROPICAL SPICED HALLOUMI provide?
4 servings
What are the main ingredients in TROPICAL SPICED HALLOUMI?
Baby Tomato, Black Beans, Brown Basmati Rice, Fresh Coriander, Halloumi, Kale, Lemon, NOMU Coffee Rub, Pickled Jalapeño, Pineapple Pieces, Red Onion
What is the nutritional information of TROPICAL SPICED HALLOUMI?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare TROPICAL SPICED HALLOUMI?
READY YOUR RICE: Rinse the rice and place in a pot. Submerge in 500ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes. When the rice is cooked, drain if necessary. Add the black beans and stir into the rice to heat through. CHAR THE PINEAPPLE: Place a pan over a high heat with a drizzle of oil. When hot, fry the pineapple rings for 1-2 minutes per side until charred. Remove from the pan on completion and set aside. PLATE UP: Dish up a warm bowl of rice and beans and top with the kale, charred pineapple, jalapenõ salsa, and spiced halloumi. Garnish with the remaining chopped coriander and a lemon wedge. Enjoy, Chef! SALSA TIME: Place the diced onion, chopped jalapeños, and quartered tomatoes in a bowl. Add in three-quarters of the chopped coriander, a squeeze of lemon juice, and a drizzle of olive oil. Toss together and season to taste. Set aside for serving. CRISPY FRIED HALLOUMI: Combine the Coffee Rub with 1 tbsp of oil and coat the halloumi slices. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Remove from the pan and set aside to drain on some paper towel. Roughly slice into bite-size pieces. BEFORE YOU GET GOING: Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe! SAUTÉ THE KALE: Place the shredded kale in a bowl with a drizzle of oil and seasoning to taste. Use your hands to gently massage the kale until soft and coated in oil. Wipe down the pan if necessary, and return to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Return to the bowl, cover with a plate to keep warm, and set aside for serving.
What should be prepared from my kitchen to make TROPICAL SPICED HALLOUMI?
Baby Tomato, Black Beans, Brown Basmati Rice, Fresh Coriander, Halloumi, Kale, Lemon, NOMU Coffee Rub, Pickled Jalapeño, Pineapple Pieces, Red Onion
How many calories does TROPICAL SPICED HALLOUMI have?
calories
How much fat content does TROPICAL SPICED HALLOUMI have?
grams